“Chicken breasts browned and simmered in a very berry sauce. Here is a great substitute for a full course holiday dinner. It can also be a comforting dish to serve on a cold winter night. Easy to make, low in fat and just plain scrumptious!! Serve with wild and basmati rice and seasonal steamed vegetables.”

I made this last night for my wife and I and it was delicious! She LOVED it. I read the reviews and made some successful adjustments based on some of the issues people had: 1) Too tart, 2) "plastic" taste/smell, and 3) pink/red color inside chicken.
1) & 2) Added some frozen blackberries and raspberries. This added additional sweetness as well as a more fragrant, fruity smell. Sometimes unsweetened cranberries can give off a smell that is similar to a "plastic" or "chemically" smell. Before I added the additional berries, I could smell what some people were referring to. After though, it smelled great.
3) Make sure to brown the chicken in the oil like the recipe says. This will "seal" the outside of the chicken. I had no red/pink color on the inside.
I hope this helps.
Thanks and enjoy!

Reviewer:

Not good at all. The purple chicken was very unappetizing, and it needed seasoning before cooking. Very bland tasting chicken, very tart sauce. I don't think adding more sugar will solve the problems with this dish. I'm glad I served this to family before making for guests. Will not make again.

Reviewer:

YUM! I took a tip from a previous reviewer and used rasperries because I didn't have cranberries. I think the raspberry sort of overwhelmed the blueberry flavor, but they still looked so pretty in the sauce. This was a beautiful little meal that was enjoyed and will be made again in my house. Thanks for the unique idea. :)

Reviewer:

Very easy to make and delicious. Lemon keeps it from being too sweet. We substituted canned cranberry sauce for fresh cranberries, which worked very well, and also made a good side accent. I will definitely be cooking this again.